Been cooking this for the wifey and I once a week for about 2 months. Got the recipe from better homes and gardens BBQ cookbook for the cucumber,mango, jalapeņo salsa. A very tasty salsa and colorful one at that.
As for the salmon--- I rubbed it with a lot of white sugar(carmelization), salt, pepper, lime zest, cayenne, paprika, and a dash of chile powder and let it set overnight. I Cook the salmon indirect on my kettle on a cedar plank with kingsford blue and applewood chips. Cook time was about 35 minutes around 325ish. This is a very tasty way to eat salmon!
Kettle set up:
Thanks for looking :D
-Modified Brinkmann Gourmet Charcoal Smoker
-22.5" Blue Weber Gold w/ weber side table
-18.5" '69 daisy wheel Weber redhead restored
-Smokey Joe Silver x 2 --- one turned Mini WSM
-Coleman road trip grill
-Charbroil performance gasser
-CI: Le Creuset#23, Wagner#3, Wagner square skillet, lodge#8, wagner #9 griddle, griswold #9 slant griddle, griswold #10 block skillet, griswold #5 small, griswold #7 slant skillet w/ heat ring, griswold #8 block with self basting lid
Have recently forced myself to begin enjoying fish (used to despise anything seafood) but I know I'm supposed to like it so now I can actually look at this and it gets the drool juices flowing